In a medium pan add the oats, buckwheat, chia sees, miso paste, broth, garlic, water, mylk, salt + pepper and place on a medium heat, stirring frequently. Set a timer for 4 minutes.

When your timer pings, Pop your egg, shell on (if using) into a pan filled with your boiled water and set your timer for 6 minutes.

While your porridge and egg is cooking, add a splash of olive oil to a medium frying pan and add half your mushrooms. Cook for a few minutes and pop in a little chopped fresh thyme and a splash of tamari. Cook on a low heat until the mushrooms are soft.

For the last few minutes of your porridge cooking time add the remainder of your chopped mushrooms and the spinach, season again and continue to stir.

When your timer pings turn the heat off your porridge and mushrooms and pop your egg pan under your cold tap for a few minutes to cool your egg while you “plate” your porridge.

Pour your porridge into your favourite bowls, top with your tamari mushrooms, a spoon of coconut yogurt, and a sprig of thyme. Remove the shell from your egg + slice in half. Add a half to each of your bowls. Serve.